Sweet-and-sour stir-fried pork with pineapple from Milk Street 365: The All-Purpose Cookbook for Every Day of the Year (page 277) by Christopher Kimball

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Notes about this recipe

  • averythingcooks on March 24, 2026

    I cut this roughly in 1/2 with around 8 oz of pork tenderloin and added extra veg (red onions, yellow pepper & broccoli). They clearly say to not use canned pineapple...but I had some crushed pineapple in the freezer to use up and we were still pretty happy with the results. I stirred in some Asian noodles to serve, we liked the heat from the serrano and I will make this again.

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